Caesar Salad New Style

Name: Caesar Salad New Style
Ingredients: 15 g Anchovy; 10 g flat-leaf parsley (picked leaves); 250 g Lime mayonnaise; 20 g Parmesan cheese (grated); 3 units.items chicken breast cooked sous-vide; 10 g chervil (picked leaves); Little gem; 1 units.items microplane; tomato vegetable powder; 1 units.items piping bag; Parmesan cheese (grated); 1 units.items pot Caesar crumble; 1 units.items Blowtorch; 1 units.items plate-it decoration sieve

New variant of the well-known Caesar Salad.

Ingredients

15gAnchovy

10gflat-leaf parsley (picked leaves)

250gLime mayonnaise

20gParmesan cheese (grated)

10gchervil (picked leaves)

Little gem

3units.itemschicken breast cooked sous-vide

tomato vegetable powder

Parmesan cheese (grated)

1units.itemspot Caesar crumble

1units.itemsmicroplane

1units.itemspiping bag

1units.itemsBlowtorch

1units.itemsplate-it decoration sieve

Preparation

Mix all the ingredients using a food processor or blender.
Put the mixture into a piping bag, tie it closed, and cut a small tip off so you can pipe the cream.

Cut the little gem lettuce in half lengthwise.
Cut a small piece off the other end so the lettuce can lie flat.
Briefly sear the lettuce on all sides using a blowtorch.

Slice the chicken breast into thin slices and warm them in a preheated oven at 180°C. This will take about 2 to 3 minutes.
Pick nice sprigs of chervil and flat-leaf parsley and set aside.
Cut the remaining anchovies into small sticks of about 1 by 0.5 cm.

Place the charred lettuce on the cutting board.
Spray the lettuce with the Caesar cream.
Then cover completely with the Caesar crumble.
On top, lay the warm chicken slices in overlapping rows.
Using the microplane, grate a nice layer of Parmesan curls over the chicken so that it is no longer visible.
Dust some tomato powder onto the Parmesan cheese using the decorating sieve.
Place 3 dots of Caesar cream on top and dress each dot with a piece of sliced anchovy, a sprig of chervil, and a sprig of flat-leaf parsley.